Communication and Diversity
Chef Prosper Montagne
Chef Prosper Montagne was best known as co-author of “Larousse Gastronomique,” a reference like no other for chefs. A communicator, who loved to work in front with the customers as much as in the back, an organizer, consulting on standards for slaughter houses of Chicago and the central kitchens of the French army, he established a school for cooks ‘Ecole des Cuistots’. Enthusiastically, Montagne traveled to the four corners of France speaking to audiences of cooking and philosophy thereof.
Prosper Montagne captivating a crowd.
Communication goes hand in hand with diversity. Kitchens are sometimes vilified for being politically incorrect, but there is a difference between being open and honest and being spiteful. Communication is necessary to teach, control standards, and make sure everyone is treated equally. This also insures that your associates stay focused on your overall goals.
Though for some reason it seems the general perception of diversity is the need to cater to the needs of special gender, racial, or ethnic minorities, the word respect more often comes to my mind.
Respect for the differences we have and respect for the overall mission. The vision and the true beauty of diversity is what these groups can bring to the table. It’s my belief that inclusiveness trumps exclusivity any day. This is truly evident by some of the amazing food in restaurants nowadays. Classic recipes, twisted, turned, and molded to flavorsome works of art.
A recipe is not meant to be followed exactly -- it is a canvas on which you can embroider.
-Roger Verge
Throughout the business world, as companies merge, the success of the new company relies on the integration of the two. The kitchen and the creation of new and exciting foods are identical. The paradox is that there is very little that has not yet been created. When we talk about creating new dishes, it is in reference to combinations of flavors and techniques, as well as presentation. The most important part of integration is not losing the core principles that have proved successful.
Corporate culture, nowadays, is more aware promoting diversity. These companies are sometimes called “diversity mature” organizations “in which the mission and vision statement of the company is accompanied by a diversity management and vision statement. Thus successful diversity management is integrated into the comprehensive organizational mission.
The belief is that a diverse work force best serves the interests of our employees and our customers. Access to a talent pool that is diverse and multicultural makes a strong organization. By utilizing their most valuable asset, human capital, this allows for continuity of business, as well as, boosting productivity and moral. The perception among the clients and the community (future clients) holds well for business. Clients and community like to see that they are represented within companies they patronize.
The wave of the future is not the conquest of the world by a single dogmatic creed but the liberation of the diverse energies of free nations and free men.
-John F. Kennedy
Young, Mature, Women, Men, White, Latino all bring their diverse abilities and talents to make up one of the best unknown teams in the business.
I don’t remember when I’ve been surrounded by more diversity than when I am in a kitchen, racial, ethnic minorities, and women. Think of the creation and innovation that could arise from that. Different cultures, ages, and gender can bring new and exciting flavors and techniques. If managed well could also assist an organization in reaching out to a more diverse customer base.
I was lucky enough to be befriended by a tremendously talented chef, Sottha Kuhnn, formerly of Le Cirque. We shared a kitchen for four years and in that time I was able to bounce ideas of him and I feel I am a better chef for that experience. Food knowledge and ideas are not monopolized by the few top chefs of the world, but can be found in the creative minds of cooks, waiters, or anyone with enthusiasm for food. Because of the diverse perspectives of the many people I come in contact with, my conversations, no matter with whom it might be, can and often inspire me.
Chef Kuhn has met more than his fair share of challenges in his life. One of which was the constant struggle of training young men and women in our craft with limitations on resources and the high standards imposed by the goals set by his organization to satisfy the demands of their clients. Challenges are not for everybody but I feel they ought to be. Whether you’re successful in your pursuit or not the experience that you have gained from just having tried should be reward enough.
